Ingredients
1 carton (32 ounces) reduced-sodium vegetable broth1 large white onion, chopped4 garlic cloves, minced2-1/2 cups sliced baby portobello mushrooms3 cans (15 to 15-1/2 ounces each) cannellini beans, rinsed and drained3/4 cup prepared pesto, divided1/4 cup grated Parmigiano-Reggiano cheeseOptional: Additional pesto and cheese
Preparation
In a 4-qt. slow cooker, combine the first 5 ingredients. Stir in 1/2 cup pesto. Cook, covered, on low until vegetables are tender, 4-6 hours. Before serving, stir in remaining 1/4 cup pesto and the cheese. If desired, serve with additional pesto and cheese.
